A bit of a makeover for tomatoes a little past their best, or those imminently so. Great with poached eggs for breakfast, aubergine & feta salad for lunch or with a savoury muffin snack.

Will keep for a week in the fridge or freeze perfectly well, so a great way to preserve these little treasures that would otherwise end up in the bin.

Serves 1

Ingredients

Cherry Tomatoes	12
Balsamic Vinegar	2	dessert spoons

 

Main Equipment

1. Flame proof dish (or dish that can be used both in your oven and on your hob)

Method

1. Place the tomatoes, whole, in a dish which is both ovenproof AND works on your hob – you’ll need the hob to get the sticky tomato juices off the bottom of the pan.
2. Put the dish in a medium low oven (150-170c ish); no oil required. Cook until starting to collapse and bubble, probably about 30-40 minutes. You need a few charred bits sticking to the pan to get the flavour.
3. Remove from the oven and add the vinegar, balsamic makes for a nice sweet dish but white wine vinegar would work equally well.
4. Place over a medium-high flame for just a minute or two, stirring with a wooden spoon to scrape all the charred tomato from the pan. Gets the flavour AND saves the washing up.
5. Serve warm or cold – with poached eggs, avocado & parma ham for breakfast, with a quiche or savoury cake for lunch or just with some feta cheese & aubergine in a salad.